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Wednesday, April 02, 2014

Roasted Turnips with Balsamic Vinegar and Thyme (Paleo, Low-Carb)

Turnips don't get much respect, but these Roasted Turnips with Balsamic Vinegar and Thyme are delicious!

(Updated with better photos and step-by-step instructions, April 2014.) Kale has had it's place in the food spotlight, and now cauliflower seems to be the new trendy vegetable, but turnips don't get much respect. I grew up eating raw turnips as a snack (thanks mom!) but I'd never cooked turnips until 2007. Then one day I thought to myself, "I wonder how roasted turnips with a bit of balsamic vinegar would taste?" And you guessed it; I loved these Roasted Turnips with Balsamic Vinegar and Thyme.

I wasn't sure where the idea came from (although I found Roasted Kohlrabi on A Veggie Venture, which might have inspired it.) I peeled some turnips, tossed them with olive oil and balsamic vinegar, and decided they were very good indeed. When I decided to update this recipe with better photos, I added a little dried thyme to the turnips (and a little Feta cheese sprinkled over the top would also be a nice addition.) I cooked the turnips in my counter-top toaster oven, which makes them a good option when you don't want to turn on the oven. If you've never thought of turnips as a side dish option, I hope you'll give them a try.

I used two largish turnips for the recipe, which makes about 3 side-dish servings.

Cut them stem and root end of the turnips off, cut then in half, and then use a vegetable peeler to peel off the skin.

Cut them stem and root end off the turnips and cut in half lengthwise. Peel turnips with vegetable peeler, then cut into bite-sized pieces. Whisk together olive oil balsamic vinegar, thyme, salt, and pepper. Put turnips in a bowl and toss with the balsamic mixture, turning them over a few times so they're well-coated with the oil and vinegar.

Spread turnips in a single layer on the baking sheet, arranging them with a flat side down. Roast turnips 25 minutes; then remove the pan and turn each one over so a different side is touching the pan. Roast about 10 minutes more, until turnips are softened and lightly browned.

Arrange cooked turnips on a serving plate and drizzle over a little more balsamic vinegar, if desired. (This is the time to use that expensive aged Balsamic if you're lucky enough to have some.) Season with a little more salt and fresh-ground black pepper and sprinkle with a little chopped parsley if desired. Serve hot.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Votes to Give Turnips Some Respect:(Recipe from other blogs may not always be South Beach Diet friendly, check ingredients)

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Posts may include links to my affiliate account at Amazon.com, and this blog earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

Maybe the idea just came from having the turnips and you do have a history of roasting plenty of other veggies. Where ever it came from, I think it is absolutely an inspired idea and I'm hoping I find some turnips in the bottom of the veggie drawer tomorrow night so I can try this! I like turnips.

When I saw the picture, I exclaimed, "Oh, I love roasted turnips!" Then I saw that you mentioned my post on them! :):) Thank you very much! Your turnips look fabulous! I think roasting makes turnips taste so good.

I'm beginning to believe a little olive oil and balsamic vinegar along with a 400 degree oven could transform anything into something beautiful to look at and wonderful to eat. Love your blog and visit every day.

Tanna, who knows where these ideas come from? I'm sure there are very few true original ideas for recipes anyway. Sharing the ideas is what makes blogging so fun.

Sher, your turnips looked gorgeous. Yours was the first post I found in the Food Blog Search when I thought about looking for turnip recipes.

Kathy, I think you're right about that. It's quite magical.

(I am going to continue to delete comments that have a link "advertising" another blog, because if I allow one, I'll get overrun with those types of comments. You're welcome to make your name a link if you want people to find your blog.)

Kalyn - between your asparagus roasted in balsamic and now these - my mouth has begun watering! I bought more asparagus this week (on sale). I'm now headed out for turnips. Might as well roast them in the same oven!

I am so happy to see a recipe for roasted turnips I can't tell you. My Mom loves them as well. I think Kathy is right about the olive oil, balsamic vinegar and a 400 degree oven. Keep the great ideas coming !

I tried this recipe, but my turnips did not turn out "nice and browned" as in your picture -- instead, the tops are still white/tan while the bottoms are dark brown! I may have to try this on a lower temperature in the oven to compensate ... as a first-time eater of turnips, I can say that they aren't bad but I would probably prefer potatoes (since I am more accustomed to eating them). Still, I will give these another try before I abandon turnips.

Kit, sorry to hear it didn't work well for you. It might be the convection that helped with the browining; I used my toaster/convection oven. Have to admit that I probably prefer potatoes too, but turnips are much more South Beach Diet friendly.

This recipe is so delicious! Thank you for it (even if it's taken me a few years to find it!). I had never eaten turnips before, and now I'm in love with them. I found that they taste better without the salt and pepper. Yum, yum, yum.

I cooked these turnips the other day and they were so good. I liked them so much that I went to the store to get more turnips to cook again. This is now my favorite way to cook turnips and it is so easy to make.

randomly found this recipe and i loved it!!! i've never tried turnips with balsamicvinegar but it is absolutely delicious. the thyme is such a good addition, too. i eat turnips all the time since i love the flavor but now i'm happy to have a new way to eat them.

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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